Cantaloupe Lime Mint Popsicles

Cantaloupe Lime Mint Ice PopsYou’ve never seen anyone eat a popsicle so slowly until you’ve seen my little sister eat a popsicle. Being the oldest I occasionally got to stay up late and watch T.V. with Mom before I had to go to bed, especially in the summer time. Before I could hang out late watching cool T.V. my little sister was told to finish her popsicle, then go to bed. It would take her a lifetime to slowly and meticulously savor that popsicle until I just wanted to scream. I mean I had shows to watch. Cool cable shows that I only got to watch with Mom if my sister was in bed. Shows that you couldn’t watch whenever you wanted because you recorded them on your DVR. No, you had to watch it when it was on or you missed it. But there was my cute blonde haired blue eyed innocent looking sister eating her popsicle slower than a snail. It always tested my limited patience.

Not all my summertime popsicle memories involve getting frustrated with my sister, but they all involve her. Every summer time involved popsicle breaks of some kind in between hours spent playing outside together. We’d often take a break from playing outside to get into the garage fridge for an otter pop. Savoring the tongue staining coldness of that that sickly sweet pop with the mouth cutting plastic wrapper. Or we’d chase down the ice cream truck so I could get an ice cream sandwich and a cherry and pineapple swirl popsicle while my sister got the more expensive whatever crazy cartoon popsicle they had at the time.

Cantaloupe Lime Mint Ice PopsWhen we were older our popsicle tastes got a little more refined. The town we lived in at the time had a teeny tiny shop that sold paletas (Mexican ice pops) in every imaginable flavor and then some. I’m not even sure how we found the shop to begin with. It didn’t have much in the way of signage and it was off the main drive in an area we didn’t normally frequent. Every time I drove near that store, and sometimes I drove us there just to get a paleta, we’d go inside. I loved that place. One of my favorite flavors was a cantaloupe paleta which I used as inspiration for this recipe. My sister often ordered a watermelon flavor that will be featured in an upcoming post. Even though we had moved on to more sophisticated flavors, that sister of mine still ate her frozen treat so slowly I was always surprised it was still frozen by the time she got to the last bite. She still eats her frozen treats that way. In contrast, I inhale mine.

I used a popsicle mold from Williams and Sonoma to make the popsicles in this recipe. Amazon has a nearly identical mold that would work wonderfully. The trick to getting the pops out once frozen is to run warm water over the outside of the mold for a few seconds, then they pull right out. You could also use Zoku Classic Pop Molds or a Zoku Quick Pop Maker to make this recipe or any other popsicle recipe.

Cantaloupe Lime Mint Ice Pops

Prep time: 

Total time: 

Serves: 6 to 8 Ice Pops

  • 4 cups diced Cantaloupe
  • Zest of 2 Limes
  • Juice of 2 Limes
  • ½ Tablespoon Mint Leaves, roughly chopped
  • 1 teaspoon sea salt, fine ground
  • ½ cup cold Water
  1. Place all prepped ingredients in a blender or food processor. Mix or pulse until cantaloupe is pureed. There will be some texture to the mixture, this is expected.
  2. If using a blender, pour directly into ice pop molds. If using a food processor transfer mixture into a bowl or measuring cup with a spout for easy pouring into ice pop molds.
  3. After filling molds place popsicle sticks into mixture and place in freezer for 4 to 6 hours.
  4. Remove from molds and enjoy.

FATface Skincare


Kiwi Cucumber Mint Salsa

Kiwi Cucumber Mint SalsaGrilling is traditionally a summer time activity and it’s about that time of year. Burgers, steaks, chicken, ribs, fish, vegetables, you name it! In our house we don’t let the season dictate grill time, we grill year round. I’ve been known to grill a steak while it’s snowing and my husband will grill in the rain. There is something relaxing about the time spent outside with a cool beverage in hand, staring off into the trees, while you cook your food over the flame that is relaxing, not to mention meat tastes awesome when it’s grilled.

This kiwi cucumber mint salsa is a perfect topping for food grilled on hot summer days. Spooned over grilled fish or chicken it’s tart and refreshing. It’s even awesome on non grilling days, on top of a burrito bowl with any protein to give it a little kick depending on how much jalepeno you add.

I used Kasandrinos extra virgin olive oil in the recipe because it’s the freshest best tasting olive oil I’ve ever tasted. All olives used in their oil are sustainably sourced from olive orchards in Laconia Greece and are pressed within 48 hours of harvest via cold extraction. If you check the harvest date on other olive oils on the store shelf, they were harvested months if not a year or more before it gets to you to purchase. The difference with Kasandrinos is it’s harvested, pressed, and then ready to purchase in a short amount of time. Which makes all the difference in taste, freshness, and quality. It’s pretty amazing stuff. I use it on salads with an acid such as lemon juice and in salsas, pesto, chimichuri, to roast vegetables, homemade mayo, and so much more.

Roll out the grill, take the cover off, get some heat going, and grill up something good!

Kiwi Cucumber Mint Salsa Ingredients

Kiwi Cucumber Mint Salsa

Prep time: 

Total time: 

Serves: 3 cups

  • 1 pound Kiwi (approximately 4 large Kiwi's), peeled and diced
  • ½ English Cucumber, Diced
  • 3 Green Onions, thinly chopped
  • 2 Tomatillos, diced
  • ½ to 1 Jalepeno, depending on personal spice preference, seeded and diced
  • Zest of 1 Lime
  • Juice of 2 Limes
  • 1 Tablespoon Extra Virgin Olive Oil (I prefer Kasandrinos for taste and quality)
  • 1 Tablespoon Fresh Mint, diced
  • 1 teaspoon Sea Salt
  1. Add all ingredients to a medium sized bowl.
  2. Stir to combine.
  3. Serve and enjoy!
  4. Flavor will intensify and liquid will increase when refrigerated.